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Beef Recipes

Cajun Beef Stew

Preparation Time 2 hours

Difficulty level: 7


1 teaspoon red pepper flakes

1 pound Beef stew meat cut into 1" pieces or shredded

1 1/2 tablespoons of vegetable oil

1/2 cup chopped onion

1 clove garlic, minced

3 cups beef broth

1/4 teaspoon black pepper

1 teaspoon dried thyme leaves

3 teaspoons of your favorite Jackalope River "Hot Sauce"

3 medium potatoes, unpeeled, chopped

1 cup carrots, chopped

1 cup celery, chopped

1/4 cup of flour

1/2 cup water


Sprinkle red pepper flakes over beef. Heat oil in large saucepan. Add beef chinks and cook until beef is browned. Add onion, garlic, and chicken broth. Heat to boiling. Reduce heat and ad pepper, basil leaves, and hot sauce. Cover and simmer for 1 hour. Add potatoes, carrots, and celery. Cover and cook an additional 30 minutes. Combine flour and water and add to stew. Stir until mixture thickens and becomes bubbly, about 2 minutes.

Yield: 6 servings


Cajun Roast Beef

Preparation Time 3 1/2 hours

Difficulty level: 8


2 medium onions (quartered)

2 stalks celery, chopped

2 medium carrots, sliced

1 medium green pepper, sliced

1 cup mushrooms, whole

2 medium potatoes, quartered

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon cayenne pepper

3 pounds boneless top round roast

3 tablespoons of Jackalope River "Cajun Cayenne Hot Sauce"

1 can of your favorite beer


Combine onions, celery, carrots, green pepper, mushrooms, and potatoes into a medium-sized mixing bowl. Mix well. To this add, salt, black pepper, garlic powder, cayenne pepper, and hot sauce. Toss well. Place roast into large roasting pan, fat side up. Sprinkle with black pepper. Pour beer over roast. Add vegetables. Cook uncovered for 3 hours or until meat thermometer reads 160 degrees. Serve immediately, with vegetables.

Yield: 6 servings

Spicy Meat Loaf 

Preparation Time 2 hours

Difficulty level: 6


2 tablespoons margarine

1/2 cup onion, chopped

1/4 cup sweet red pepper, chopped

1 clove garlic, minced

2 tablespoons of your favorite Jackalope River "Hot Sauce" 

1 teaspoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin

1 teaspoon black pepper

1/2 cup Jackalope River "Garlic Ginger Steak Sauce"

2 pounds of ground beef

2 eggs

1/2 cup bread crumbs


Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. Melt margarine in a medium-sized skillet. Add onion, red pepper, garlic hot sauce, pepper flakes, cayenne pepper, cumin, and black pepper. Saute until mixture sticks to the pan. Scrape pan. Remove from heat and add Steak sauce. Let cool. Combine mixture of ground beef, egg, bread crumbs, and onion mixture into a large bowl. Mix well. Place into a loaf pan. Bake for 1 hour. Cool for 10 minutes. Place on serving platter.

Yield: 6 servings

Swiss-Peppercorn Burger

Preparation Time 5 minutes

Difficulty level: 3


1 1/2 lbs. Ground Beef

3 tbsp. Jackalope River Habanero Mustard

4 tbsp. crushed peppercorns

4 slices Swiss Cheese

1/4 Cup Mayonnaise

1 green onion, thinly sliced

1 tbsp. your Favorite Jackalope River Hot Sauce

4 Giant Hamburger Buns

1 cup fresh Arugula

4 Tomato slices 


Preheat grill to medium (300f to 350f). In a large bowl combine beef and two tablespoons of the mustard. Form into 4 patties. Lightly coat patties with peppercorn, pressing in peppercorns to adhere to meat. Place pattiesonto the grill. Grill 4 minutes per side or to desired tenderness. During the last 2 minutes, add the cheese slices. Grill until melted. In a small bowl, combine mayonnaise, mustard, onion, and hot sauce. Set aside. Grill rolls as desired. Spread the mayonnaise, mustard, and hot sauce mixture on rolls. Place burgers in rolls, top wit arugula and tomato.

Yield: 4 servings